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In a large stock pot, combine water and chicken (or veggie) broth.
Add the celery, carrots, garlic, onion, and salt to the pot and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, partially cover the pot, and let it simmer for about 45 minutes.
After 45 minutes, use a slotted spoon to remove the vegetables. Place them in a blender along with two full ladles of broth and the chicken bouillon, then blend until smooth.
Add the blended veggies back into the pot of broth and give it a good stir.
Cook the pastina separately. Once it’s ready, pour the flavorful broth over it, and don’t forget the final touch—a sprinkle of Parmesan cheese!